Wednesday, April 15, 2009

Jeannie's CJ

Jeannie's CJ, not sure what i'm going to do for it yet but i have plunty of time as Ann sent it to me early!!!

Mary's CJ

Here is Mary's CJ, i can't wait to get started on this one, will post pictures when i am done to show you what i did!

Easter Dress

The only easter pictues i got this year was of the baby in her easter dress, here are a couple of the pictures! Enjoy

Saturday, April 4, 2009

Retreat Food

Rhonda the host of the retreat i went to last weekend send us some of the recipes she used during the weekend and let me tell you the food was great, so I'm going to share them with you! If you try them please leave a comment and tell me what you think of them!!

Mexican casserole:

1 lb. ground beef
1 small chopped yellow onion
1 can of diced tomatoes
1 pkg taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 can black beans
1 small can green chilis
1 cup frozen corn
1/2 can refried beans
2 cups shredded cheddar cheese
9 corn (uncooked) tortillas

Brown the ground beef along with the onion. Add the next 7 ingredients (thru corn) and heat & mix thoroughly. Lightly oil a 13 x 9 inch pan. Place three corn tortillas in bottom of pan. Spread 1/2 of the refried beans on the tortillas. Sprinkle 1/2 of the ground beef mixture on top of the refried beans. Sprinkle 1/3 of the shredded cheese on top of that. Repeat the process (2nd layer). Top it off with a layer of 3 corn tortillas and 1/3 of the shredded cheddar cheese. Bake in a 350 degree oven for 30 minutes. Serve with olives, sour cream, guacamole, shredded lettuce or anything else you desire.

White Turkey Chili (she used Chicken and it was great)
1 tablespoon stick margarine or butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon minced seeded jalapeño pepper
1 garlic clove, minced
3 cups chopped cooked turkey (about 15 ounces)
2 (19-ounce) cans cannellini beans or other white beans, drained and divided
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles
1 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro

Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

Hash Brown Casserole
3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan
Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Granite Steps Country Blueberry Coffee Cake
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
She usually bakes this in ramekins since it can take longer than it says to cook even in an 8 x 8 inch pan.

Friday, April 3, 2009

Sara's Blog

I wantted to let you know about my friends blog!! Sara is so talanted. We meet on one of the yahoo groups we both belong to and have become great friends. She lives in Eastern Washington and i've gotten to go visit her twice and i am hoping to see her some more this summer!! Anyways she has this great blog so please check it out, tell her hi and tell her how talanted she is!